Ingredients
Cantaloupe Melon
Diced Pineapple (if you use canned, drain well)
Brandy (1-2 ounces)
3 ounces Butter
Vanilla Ice Cream
Preparation
Cut the melon into fairly thin segments, about 1" wide, and only 1/4" thick. Do the same with your pineapple, unless you have purchased the diced variety already (I like to use fresh). In a skillet pan, heat up a pat of butter. When it begins to bubble, put in the diced fruit, and cook for 4 minutes, or until the edges start to brown. Slowly stir in the brandy. Be very careful if you are using a gas stove! Cook for another minute. Place the desired amount of ice cream in a bowl, and top with the still hot fruit.
